gluten free oats

[Guest guest]

I just received a follow up call from the folks in Wyoming who are

producing gluten free oats (glutenfreeoats.com). They are a celiac

family (3 out of 4). This began as a FFA project from their high-

schooler which has grown into a business. I am going through out

local group to take advantage of the 12-bag 10% discount.

They are waiting for the final testing from the Nebraska lab. They

hope to begin shipping bags of oats out this week.

Randy

[Guest guest]

And the ultimate problem is the TTG antibodies - these are the ones that are

the auto-immune response (anti-avenin is, like anti-gliadin, a " normal "

delayed allergy antibody). Those TTG antibodies are the ones that increase

cancer risks (specifically the 40 to 100 times increase in non-hodgkin's

lymphoma, with the amount of increase depending on which sutdy you read).

The proteins on oats are less reaction than gliadin (just as hordein in

barley is). So in countries like those in Europe that advocate a low-gluten

diet (as they don't believe you can be happy, healthy or compliant on an

actual gluten free diet), they " allow " up to 50 g of oats a day (as an

absolute maximum to stay below, so that measureable damage doesn't occur.

Like eating wheat starch - many can't do either, as they have visible

reactions (and any diarrhea or cramping on such tiny amounts of fiber can

pretty much be guaranteed to be celiac reactions, not normal fiber

reactions - 2 oz of oatmeal has less fiber than an apple).

So, with oats, you have two problems - one of CC, the other of the actual

reaction to avenin itself. Researchers in Spain are recommending that

anti-avenin antibodies be used instead of anti-gliadin antibodies when

screening children, because they are more specific to celiac (anti-gliadin

antibodies occur often when celiac doesn't, anti-avenin is much less likely

to do so, but is more sensitive than EMA/TTG antibodies that lead to higher

false negative rates).

And the study GIG and others trot out on " safety " of oats compared that tiny

amount to a wheat starch " gf " diet for kids that were newly diagnosed -

those on the oats supplement had double the dropout rate and measurabely

less reduction in antibodies compared to those eating wheat starch (neither

group dropped to an average negative antibody level after the one year study

period, either, although both groups dropped considerably from the

pre-diagnosis high levels). Other studies on adults with negative

antibodies who had been GF a while showed increased antibodies and about 20%

positive biopsy after only a few months (and the study predicted higher

percentages over time, as putting healed CD patients back on gluten isn't

guaranteed to cause measureable damage over a short time - it's why most

" gluten challenges " do more harm than good and are poor diagnostic tools);

other studies with blood in a test tube show definite reactions of TTG

antibodies to pure oats

> -----Original Message-----

>

>

>

> > I would like to know your reference for saying that oats can be a

> > cause of cancers in celiacs. The problem is the cross

> > contamination. It is very controversical as to whether oats

> > themselves cause problems. This is at least partly due to not

> > having truely gluten free oats.

>

> Cross contamination is one problem.

>

> The possibility of anti-avenin antibodies is another. You can search

> google or pubmed for abstracts for studies on anti-avenin and

> prolamine antibodies. There are conflicting results in the research

> which has been done, so time will tell.

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[Guest guest]

There are two different mechanisms for allergy to wheat (and many other

allergens, including many foods) - Type I is IgE mediated and involves

histamine reactions - these are fast (immediate to 20 minutes, usually) and

can be severe. Type II (sometimes classified as Type IV) are delayed

reaction allergies - these are IgG mediated and reactions typically occur

from 1 to 48 hours later.

Pretty much everyone with Cd has a delayed reaction allergy to gliadin (one

of the proteins in wheat), but not vice versa. Some also have IgE allergies

to wheat (and there are about 80 proteins identified that can cause IgE

reactions in wheat, you can be allergic to any one or any combination -

which is why some with IgE wheat allergies can tolerate kamut or spelt,

while others cannot, but since both have gliadin, no one with CD can

tolerate them).

As to introducing oats " gruadually " - assuming you eat any fresh foods, the

fiber in them isn't a problem (unless you eat several cups at once and don't

consume enough liquid). That's true of anyone -- but those with CD will

have a problem with any amount (whether they have symptoms they notice or

not -- although some may be able to get away with eating them for a long

time, just as some people with CD drink regular beer, despite studies

showing that eventually there will be consequences).

-----Original Message-----

The mechanism for a " wheat allergy " by the way is IGE mediated as opposed

to IGG or IGA with celiacs.

Also, there could be a problem with someone who eats oats if they haven't

had them for a while. They should be introduced slowly.

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